---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Holiday Braid - Part 2
  Categories: Breads, Holiday
       Yield: 1 Servings
  
            See part 1 for ingredients
  
   Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl,
   dissolve yeast in milk. In a large bowl, combine
   flour, salt and lemon peel. Cut in butter until
   crumbly. add yeast mixture and whole egg; mix well.
   Stir in cherries, raisins and pecans. Turn onto a
   floured board; knead until smooth and elastic, about
   6-8 minutes. Place in a greased bowl, turning once to
   grease top. Cover and let rise in a warm place for 1
   hour (dough will not double). Punch dough down; divide
   into 4 pieces. Roll three pieces into 15 ropes. Braid
   ropes; place on a greased baking sheet. Divide last
   portion of dough in half; roll each into a 15 rope.
   Twist ropes. Press an indentation down the center of
   braided loaf; place twisted dough in indentation.
   Cover and let rise until doubled, about 30 minutes.
   Beat egg yolk and water; brush over loaf. Bake at 350
   degrees for 20 minutes. Cover loosely with foil; bake
   20-25 minutes more. Cool on a wire rack. Combine sugar
   and milk; drizzle over loaf. Decorate with cherries if
   desired. Yield: 1 loaf.
  
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